Food Storage Basics

You know we have been strongly advised by church leaders to have food storage. But what if you don’t have a lot of extra room to store items? What do you do then?

Perhaps one of the biggest problems that people face when beginning a food storage system is limited space. Lack of space can be a big problem when you are trying to be prepared. But with a little ingenuity and imagination, you will find that it really isn’t as difficult as you may suspect.

The first thing that you will need to do is to look around your home for any wasted space. Even those who live in apartments will find places that they are not using. Now that you have looked everything over, look again. There are sure to be several places that you are not utilizing that can be used for storing extra food and supplies.

How about under your bed? If you are not using this space, it would be very simple to place some cases of canned food items there. Or perhaps you would prefer to place items such as toilet paper under your bed. The important thing is not so much what you place under your bed, but that you are looking and using the empty spaces that are available to you.

Do you have end tables or a coffee table in your living room? How about the space under them? Are you utilizing that space? You can always cover these tables with a nice tablecloth so that your storage doesn’t show. And you will rest easy knowing that you are a little more prepared than you were previously.

When looking for extra space for food storage and other storage, think of any of the possible places that you may not have thought of before. Look up. Look down. Look left. Look right. You will find that there are several places that you can stash one or two items. It doesn’t need to be cases and cases of items. Emergency storage is done one can or package at a time. Break things up if you need to. Go vertical. Build a few shelves. Just do it. If you find yourself in an emergency situation, you will be grateful that you have at least some of the necessary items in your home. And you will be blessed for obeying the counsel of our church leaders.

This week I am sharing a wonderful little resource I was given by our Food Storage Specialist in my ward. I am not sure who came up with this wonderful list, but if you know, will you please tell me so I can give proper credit?

The basis of the sheet I was given is that you can gather an entire year’s worth of food storage for two people with just five dollars per week. Some weeks will cost a little less, and some weeks will cost a bit more. But the average money spent is just five dollars. It is suggested that you save the change from the five dollars so you can use it n the weeks that the items cost a bit more. I am sure that some of this will depend on where you shop and how you obtain your supplies. But I really do think that broken down this way, it makes getting a year’s supply seem reachable, doesn’t it?

At the end of one year, you will end up with 500 pounds of wheat, 180 pounds of sugar, 40 pounds of powdered milk, 12 pounds of salt, 10 pounds of honey, 5 pounds of peanut butter, 45 cans tomato soup, 15 cans cream of mushroom soup, 15 cans cream of chicken soup, 24 cans of tuna, 21 boxes of macaroni and cheese, 500 aspirin, 1000 multi-vitamins, 6 pounds of yeast, 6 pounds of shortening, and 12 pounds of macaroni.

This should be enough to sustain two people for one year. For every two people in your family, add $5.00 more and double or triple the amount of the item you are purchasing that week.

Here is the breakdown, so it doesn’t seem so overwhelming.

Week 1— 6 pounds salt,
Week 2— 5 cans cream of chicken soup
Week 3— 20 pounds of sugar
Week 4— 8 cans tomato soup
Week 5— 50 pounds wheat
Week 6— 6 pounds macaroni
Week 7— 20 pounds sugar
Week 8— 8 cans tuna
Week 9— 6 pounds yeast
Week 10— 50 pounds wheat
Week 11— 8 cans tomato soup
Week 12— 20 pounds sugar
Week 13— 10 pounds powdered milk
Week 14— 7 boxes macaroni and cheese
Week 15— 50 pounds wheat
Week 16— 5 cans cream of chicken soup
Week 17— 1 bottle 500 multi-vitamins
Week 18— 10 pounds powdered milk
Week 19— 5 cans cream of mushroom soup
Week 20— 50 pounds wheat
Week 21— 8 cans tomato soup
Week 22— 20 pounds sugar
Week 23— 8 cans tuna
Week 24— 6 pounds shortening
Week 25— 50 pounds wheat
Week 26— 5 pounds honey
Week 27— 10 pounds powdered milk
Week 28— 20 pounds sugar
Week 29— 5 pounds peanut butter
Week 30— 50 pounds wheat
Week 31— 7 boxes macaroni and cheese
Week 32— 10 pounds powdered milk
Week 33— 1 bottle 500 aspirin
Week 34— 5 cans cream of chicken soup
Week 35— 50 pounds wheat
Week 36— 7 boxes macaroni and cheese
Week 37— 6 pounds salt
Week 38— 20 pounds sugar
Week 39— 8 cans tomato soup
Week 40— 50 pounds wheat
Week 41— 5 cans cream of chicken soup
Week 42— 20 pounds sugar
Week 43— 1 bottle 500 multi-vitamins
Week 44— 8 cans tuna
Week 45— 50 pounds wheat
Week 46— 6 pounds macaroni
Week 47— 20 pounds sugar
Week 48— 5 cans cream of mushroom soup
Week 49— 5 pounds honey
Week 50— 20 pounds sugar
Week 51— 8 cans tomato soup
Week 52— 50 pounds wheat

We have been counseled by the Prophets to store a year’s supply of food, clothing and fuel. But how much is that exactly? Here are some basic guidelines and what those guidelines mean.

Keep in mind that the guidelines are for adults. You will need to modify this a little bit for children. Here are the percentages that you will need of the adult portions for your children:

Age and Percentage of Adult Portion
3 and under: 50%
4 to 6: 70%
7 to 10: 90%
11 and up: 100%

GRAINS: 400 pounds of grains’ per person.

Although 400 pounds of grains’ per person may sound overwhelming, it is important to understand that that isn’t necessarily 400 pounds of wheat per person. There are several items that fit into this category and you can store a combination of these items to equal the 400 pounds per person. Here is a list of the items you can store that are included in the category of grains for food storage:

Wheat
Rice
Rolled Oats
Dried Corn
Popcorn
Flour
Pasta Products
Dried Potatoes

Storage: Most of these grains can be stored by the dry-pack method in #10 cans. This method reduces the possibility that they will spoil and it also makes them more convenient to use.

POWDERED MILK: 16 pounds per person.

Here are the items that you can store for this category:

Instant
Regular
Canned

Storage: Nonfat powdered milk, both regular and instant is an excellent item to have in your food storage. It contains all of the nutrients that are found in fresh milk, except for the fat. You can also use canned or evaporated milk in your storage. However, you will need to remember to rotate it regularly and shake it and turn it upside down every 3 months for best results.

SUGAR AND HONEY: 60 pounds per person.

Here are the items for this category:

White Sugar
Brown Sugar
Powdered Sugar
Honey
Molasses
Jams/Jellies
Corn Syrup
Fruit Drink Mix
Gelatins

Storage: When storing honey, keep it in small containers. This is helpful because if it crystallizes, then you can submerse the container in hot, but not boiling, water in order to re-liquefy it. Do not put your honey in the microwave oven to re-liquefy it as it will destroy good enzymes. It is suggested that granulated sugar be stored in a tightly covered metal container, such as the #10 cans.

FATS AND OILS: 2 1/2 gallons per person.

Here is the list of items that can be stored for this category:

Shortening
Cooking Oil
Butter/Margarine
Mayo/Salad Dressing
Peanut Butter

Storage: Please remember that some fat is essential to every diet. These can be stored in sealed container in cool, dry, dark places. Or you may freeze the where space is available. Fats should be rotated frequently.

SALT: 8 pounds per person.

Storage: 4 regular boxes of salt is one person’s year’s supply, as they are 1 lb. 10 oz boxes. Date them as you purchase them in order to use the oldest box first. The salt should be stored in the original container you purchased it in, in a cool, dry place.

LEGUMES: 60 pounds per person.

Here is the list of items for this category:

Beans:
Soy
Pinto
White
Kidney
Lima
Red
Navy
Pink
Black-eyed Peas
Split Peas
Lentils

Storage: Legumes are a nutritious and inexpensive protein source. They can be stored in clean, dry, metal, glass or plastic container with tight fitting lids. They may also be stored using the dry-pack canning method.

WATER: 14 gallons per person.

Please keep in mind that this is only a 2 week’s supply of water for drinking. If you live in desert area, you will need to store more. You will also need to store more water for washing and preparing dried foods.

Do not forget to store your desired method of purification as well. Choose one of the following:

Heat–boil for 2 minutes

Chlorine Bleach–1/2 tsp. per 5 gallons of clear water.
1 tsp. per 5 gallons of cloudy water.

Storage: Water is more essential than food in sustaining life. Store in heavy plastic containers with tight fitting lids.

As members of The Church of Jesus Christ of Latter-Day Saints, we have been counseled by Latter-Day Prophets to store food for times of need. This counsel has been given over and over again, from the time of Brigham Young, through our present day.

In the General Priesthood session of the 1998 October General Conference, President Gordon B. Hinckley said,

“I wish to speak to you about temporal matters. As a backdrop for what I wish to say I read to you a few verses from the 41st chapter of Genesis.” He then recounted Pharoah’s dream of seven fat kine and seven lean kine, and seven full ears of corn and seven withered ears of corn and Joseph’s interpretation of the dream. President Hinckley then said, “Now, brethren, I want to make it very clear that I am not prophesying, that I a not predicting years of famine in the future. But I am suggesting that the time has come to get our houses in order.” He also counseled us at that time to “get out of debt.”

President Hinckley again counseled us concerning this matter in the October 2001 General Conference. Speaking of the tragedy of September 11, in the United States, he said,

“Occasions of this kind pull us up sharply to a realization that life is fragile, peace is fragile, civilization is fragile. The economy is particularly vulnerable. We have been counseled again and again concerning self-reliance, concerning debt, concerning thrift…As we have been continually counseled for more than 60 years, let us have some food set aside that would sustain us for a time in case of need. But let us not panic, nor go to extremes. Let us be prudent in every respect. And, above all, my brothers and sisters, let us move forward with faith in the Living God and His Beloved Son.”

Given current economic troubles in the world, I am sure that there are many who have wished that they had heeded the counsel of the Prophets and filled their storehouses with food and water. But even though you may not have followed the counsel in the past, you can still choose to begin today. The Lord will bless you abundantly for your efforts and although it may seem an overwhelming task, it can be achieved a little at a time. The trick is to build upon what you currently have. Even small changes can yield big results over time.

President Hinckley counseled on this very thing in the General Priesthood Session of the October 2002 General Conference. He said,

“Brethren, I wish to urge again the importance of self-reliance on the part of every individual Church member and family. None of us knows when a catastrophe might strike. Sickness, injury, unemployment…I do not predict any impending disaster…prudence should govern our lives…We can begin with a one week’s food supply and gradually build it to a month, and then to three months. I am speaking now of food to cover the basic needs…I fear that so many feel that a long-term food supply is so far beyond their reach that they make no effort at all. Begin in a small way…gradually build toward a reasonable objective.” And again he counseled us: “Get out of debt and rid yourself of the terrible bondage that debt brings.”

If we could just look at food storage as only storing the foods that are basic to our survival, or build upon the foods we already have to include the basics, then the task of building a food storage may be simpler than we think. We would then be prepared for food emergencies in our homes.

Building a basic food supply is beneficial to us in several ways:

1. It will provide us with a peace of mind as we obey the counsel of the Prophets to store.

2. It will help to ensure our survival in the case of a personal or natural disaster.

3. It will help to strengthen our skills in preparing and using basic foods.

It is important that once you have stored the basic food items, that you use them regularly in your daily meals. This ensures a couple of different things. First, it ensures that you know how to use the items. Second, it ensures that you are accustomed to eating the basic food items. Third, it ensures that the food is rotated and used so it doesn’t go to waste. How horrible would it be to go to the work of storing food, only to have your supply go bad because it is out of date? Proper rotation by use, ensures that this will not happen.

With a little effort and dedication, you can build up a food storage that will bless you both temporally and spiritually. And even if you never have to use that storage for emergency reasons, you will be blessed by the Lord for being obedient to the words of His Prophets.